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Original Yogurt Thiakry

Original Yogurt Thiakry

Thiakry (also called dégué, thiacry or chakery) is a West African dessert that originated from Senegal. The Thiakry consist of millet semolina of the size of couscous. The millet is tasteless therefore, it soak up the taste of the yogurt. My Yogurt Thiakry is made with homemade yogurt, milk, sugar, sour cream and or heavy cream. I also added nutmeg or vanilla extra for aroma.

Unlike my husband, I prefer the “Thiakry Couscous” to the “Yogurt Thiakry”. What make the “Yogurt Thiakry” different from the “Milk Thiakry” is the difference in milk to yogurt to milk ratio. The Thiakry is sold on the street in West Africa and in some supermarket. You should also try my “Rum Thiakry

The Thiakry can be cook in a saucepan on the stove but I take a shortcut and I add enough boiling water to cover the millet semolina, cover and let the millet absorb the water for about 20 mins and heat in the microwave for 3 mins. The cooked Thiakry should be fluffy and moist.

The Yogurt Thiakry should be served cold.

5 cup of milk

1 cup plain yogurt

1 cup of powder milk

2 cup dèguè (Thiakry)

1/2 cup commercial plain yogurt

1 tablespoon vanilla extract 

1 teaspoon nutmeg 

Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the milk doesn’t boil over.

Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F

Add the yogurt and powder milk and whisking gently. Place in warm water overnight

Cook the millet with steam or microwave

When it is well cooked, put in a calabash, crush, because the small grains form a single ball, work until the small balls are detached from each other.

Add nutmeg, sugar and vanilla extract

Pour into bowls, put in the fridge. Serve as Cold

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Togolese Braised chicken with Djinkoumè

Togolese Braised chicken with Djinkoumè

8 cups flour

2 chicken 

8 cloves garlic

2 tablespoons ginger

2 cloves

bay leaf

1/2 onion 

2 cubes


4 tbsp tomato paste

3 large fresh tomatoes

1 big onions

A red pepper

Clean and cut the chicken in half, marinate with the spices, cube and salted to taste. Cook for 1 hour (30 minutes on each side) – Add enough water to cover the chicken at all time.

Once chicken is cooked, remove from  the broth and set aside

Mix the tomato paste, 1 tomato and 1/2 onion , 2 tablespoons chili puree, 1 cup chicken broth and salt.

Brush the chicken with the tomato mixture.


Faites-le braiser sur le barbecue en prenant soin de retourner les morceaux de temps en temps pour ne pas les brûler.

While the chicken is cooking,  add you flour to a dry pot .

Grill it by turning regularly on a medium heat while turning with a spatula for 20 minutes, then reserve.

When the flour takes a “café au lait” color, remove it from the heat and reserve it. 

-If you are roasting too much flour, it does not matter because you can keep it in an airtight container.-

Remove excess oil

Mix 1 cup of water and 1 cup of the roast the corn flour and set aside.

A soon as the water start boiling add the corn and water mixture. Add the salt.

When the liquid start to boil reserve the third. 

Add 2 cups of the roast the corn flour and mix thoroughly

If it is not soft enough for you add the broth on the side.

Mix and cover for a 7 min

Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.

Serve the Djinkoumè with the tomato mixture and fried chicken.

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How to make fried patties?

Cabbage and hot-dog fried patties  || Cabbage and hot-dog fried empanadas

This is my easy recipe for homemade empanada dough for frying. The process to make this empanada dough for frying is very similar to the empanada dough for baking. A few differences are that this dough has a little bit less butter, but adds baking powder. The empanadas are light fluffy texture when you fry them.

Fried patties


  • 4 cup all-purpose flour (, plus more for dusting)
  • 2 teaspoon baking powder
  • 2 teaspoons salt
  • 1/2 cup butter ((1 stick) melted)
  • 1 cup water (cold)


  • 4 cup cabbage (shredded)
  • 5 hotdogs (sliced)
  • 1/2 cup onion
  • 1/2 Maggie cube
  • 1/2 cup bell pepper (diced)
  • 1/2 cup carrot (diced)
  • 2 eggs (boiled)
  • hot peppers ((optional))
  • 1 Tablespoon olive oil (to sautee the hotdogs and veggies)

Make the dough

  1. In a bowl, combine flour, baking powder, and salt. Mix in cut in butter until mixture is crumbly. Add just enough cold water so dough comes together. Wrap and refrigerate for 1 hour.

Make the filling

  1. On medium heat sautée the onion. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 5 minutes. Add cabbage cut until tender and add the hotdogs, and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Add bell pepper and carrot. Season with cube, salt and pepper and let mixture fry for 2 more minutes. Turn heat to simmer, stirring well to incorporate everything.

Time to make your patties

  1. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  2. Put about 2 tablespoons filling in the center of each roundand some hard-cooked egg to each. Moisten outer edge of each round with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork
  3. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place 3 or 4 pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Draion paper towels, and serve hot.